Dairy-Free Crème Brûlée

This Dairy-Free Crème Brûlée is SO EASY! Made creamy with coconut milk and topped with caramelized sugar for an indulgent, elegant dessert.

Prep Time 15

Cook Time 40

Total Time 55

Course Dessert

Cuisine French

Servings 4 servings

Preheat your oven to 325°F (163°C).
In a mixing bowl, combine the full-fat coconut milk, 4 tablespoons of granulated sugar, and 3/4 teaspoon of vanilla extract. Whisk until the sugar is dissolved and the mixture is smooth.
Add the 4 large egg yolks to the coconut milk mixture. Whisk gently until well combined, being careful not to introduce too much air.
Strain the mixture through a fine-mesh sieve into another bowl to ensure a silky smooth custard.
Place your ramekins in a baking dish. Pour the custard mixture into each ramekin, filling them about three-quarters full. Add hot water to the baking dish around the ramekins until it reaches halfway up their sides.
Transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the custard is set but still slightly wobbly in the center. Remove from the oven and let cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours or overnight.
Once chilled, sprinkle about 1 teaspoon of granulated sugar on top of each custard. Use a culinary torch to caramelize the sugar until golden brown. Alternatively, use your oven's broiler carefully.
Allow the caramelized sugar to cool for a minute or two before serving. Enjoy your Dairy-Free Crème Brûlée!

Use full-fat coconut milk for the creamiest texture and best flavor.
Caramelize the sugar topping just before serving to keep it crisp and crunchy.
You can substitute maple syrup or coconut sugar for different flavor variations.
Refrigerate leftovers covered for up to 3 days; avoid freezing to preserve texture.

Keyword Coconut Milk, Custard, Dairy-Free, Easy, Gluten-Free